Low-FODMAP, Low-Residue Air Fryer Potato Wedges

Today I wanted to share a new air fryer recipe that's super easy to make which is gluten-free, low-FODMAP, and low-residue.

Air fryers are a "must purchase" at the moment but we've had ours for a few years. They're super easy to use and tend to make lower-fat recipes (since they use air rather than oil) which helps if you're on a low-residue diet for Crohn's or ulcerative colitis. They're also a great money-saving, being more energy efficient than gas and electric cookers.

I use my air fryer most days to create potato wedges for snacking or for side dishes. This recipe works equally well with sweet potatoes (yams) as regular potatoes but sweet potatoes do contain a little more fiber. However, if you decide to switch it up, lots of people on the low-residue diet can tolerate peeled, cooked sweet potatoes and a serving of 1/2 cup of sweet potatoes is low-FODMAP friendly.

Serves 3

Ingredients: low-FODMAP, low-residue air fryer potato wedges

• 3 potatoes
• 1 teaspoon of olive oil (or 4 sprays of fry lite)
• Sprinkle of salt
• 2 tablespoons of paprika

Directions for air fryer potato wedges

1. Peel potatoes and soak them in a bowl of cold water for 30 minutes (this helps remove the starch and makes the wedges crispier).
2. Once done, dry with a paper towel.
3. Slice potatoes into wedge shapes (or straight-cut chips if you prefer).
4. In a mixing bowl add olive oil and paprika and coat wedges evenly.
5. Add your coated wedges into the air fryer.
6. Cook for 15 minutes.

Serve as a snack or as a side dish to fish or chicken!